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Serves 4

Dairy-free

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6 Baron beef tomatoes

1 courgette

2 garlic cloves

1 large onion

200g pork mince for meatballs

100g pasta shapes

2 stock cubes vegetable or chicken

Extra virgin olive oil or rapeseed oil

1 tsp dried oregano

1 tsp dried basil

1 tsp ground paprika

Sea salt & black pepper

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OLD-FASHIONED TOMATO SOUP WITH PASTA
AND MEATBALLS

Delicious old-fashioned tomato soup that takes you right back to your childhood! Perfect for when the days get shorter and the temperature drops.

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Heat the oil in a large lidded pot. Roughly chop the tomatoes, courgette, garlic and onion, add to the pot and cook for 5 minutes. 

Add 750ml of boiling water, along with 2 stock cubes (vegetable or chicken depending on your preference) and the dried oregano, basil and paprika. Allow to simmer for 20 minutes.

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Meanwhile, roll the meatballs and cook them in hot boiling water. The meatballs are ready when they float to the top. Drain and set aside.

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Mix the soup in a blender until smooth. Optional: for extra smooth soup, push the mixture through a sieve after blending. 

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Add the meatballs and pasta shapes. Cook for another 10 minutes until the pasta is ready. Serve hot.

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